Mixed Up "Pesto-ish"

Tammy Brownlow


This is just my way of preserving what is abundant in the garden today. Nasturtium is a beautiful flowering plant that I started growing last year. The flowers and leaves are edible and lend a unique peppery flavor to any dish you add it to - salads, sauces, and in this case - mixed up pesto.

The combination of greens, herbs, and nuts was so good I just had to share.

I plan on using it as a spread on grilled breads, meats, roasted potatoes, mixed with mayo for sandwiches, and of course a pasta dish or two.

I hope you give this crazy pesto-ish a try... (:

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★★★★★ 1 vote
Makes 1 cup
10 Min
No-Cook or Other


1/2 c
shelled dry roasted and salted pistachios
4 clove
fresh garlic, chopped
1 1/2 c
swiss chard, stemmed
1/4 c
arugula rocket, stemmed
4 Tbsp
basil leaves, fresh
2 Tbsp
flat italian parsley leaves
nasturtium leaves (optional but highly recommended)
1 tsp
olive oil for drizzling - i used about 1/4 cup


Step 1 Direction Photo

1This is a picture of Nasturtium leaves. My plants haven't bloomed yet. I'll post a picture once they do. The flowers are beautiful and edible as well. I let the flowers run their course to collect the seeds. The leaves have a peppery flavor a little more like radish than arugula - to me anyway (:

If interested, you can purchase seeds online - I went to Burpee.com

Step 2 Direction Photo

2Add pistachios to food processor and pulse until chopped.

Step 3 Direction Photo

3Add garlic, chard, arugula, basil parsley, naturtium, and salt. Pulse until finely chopped.

Step 4 Direction Photo

4Drizzle oil and pulse until desired consistency. Enjoy!

About this Recipe

Course/Dish: Other Sauces, Spreads
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Low Carb
Other Tags: Quick & Easy, Healthy